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Lactiplantibacillus paraplantarum BPF2 and Pediococcus acidilactici ST6, Two Bacteriocinogenic Isolated Strains from Andalusian Spontaneous Fermented Sausages
Traditional spontaneously fermented foods are well known for their sensory and safety properties, which is mainly due to their indigenous microflora. Within this group of food, Mediterranean dry-cured sausages stand out as a significant source of lactic-acid bacterial strains (LAB) with biotechnolog...
Autores principales: | García-López, José David, Teso-Pérez, Claudia, Martín-Platero, Antonio Manuel, Peralta-Sánchez, Juan Manuel, Fonollá-Joya, Juristo, Martínez-Bueno, Manuel, Baños, Alberto |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340366/ https://www.ncbi.nlm.nih.gov/pubmed/37444181 http://dx.doi.org/10.3390/foods12132445 |
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